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Eurasia to Moscow: Pieroge (Polish empanada)
by Karon Szelwach Aronson, M.D., J.D (retired), from the May 2006 newsletter
If your home cooking is anything like mine, you always make too many mashed or whipped potatoes and run out of ways to use them as leftovers. Here is a new way called pieroge, the polish variety of empanadas or spring rolls, stuffed with potatoes and cheese.
My grandmother used to make dough by hand using ingredients from scratch, but I substitute egg roll skins, available at the Co-op. Pieroge can be filled with ground meat, prunes, cheese, sauerkraut or mushrooms, but my favorite is potato and cheese.
For each cup of cold mashed potatoes, lightly mix in a cup of low-fat cottage cheese with a fork, a tablespoon of chopped green onions or chives, and salt and pepper to taste. Using a small ice cream scoop, put a scoop of the mixture on an egg roll skin, seal the edges with a beaten egg yoke, and press the edges together. Fry the pieroge in butter in a non-stick pan until the skins are soft or crisp, depending on your desire. I like them a bit crisp. Serve with sour cream on the side.
Sauté the onion lightly in the oil. Add ground beef and sauté until the mixture crumbles. Drain off excess fat and then stir in flour and dill. Fill and cook as above.1 lb. ground beef
1 onion (chopped)
1 Tbsp. butter or olive oil
1 Tbsp. flour
1/2 tsp. dill
Salt and pepper to taste
Karon Szelwach Aronson, M.D., J.D, graduated from U of Colorado School of Medicine in 1973 at the age of 24. She attended when women were less than 10 percent of the class and when nutrition wasn’t part of the medical curriculum. She collected all the articles and books she could on nutrition throughout her medical and legal careers because she believes that diet is a key to a healthy and long life. She spent most of her medical career in trauma centers, rural and metropolitan; including Aspen and Vail, Colorado. Karon taught the Advanced Trauma Life Support Courses for the American College of Surgeons at the Denver Trauma Institute for over a decade. Now she enjoys writing and watercolor painting.
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